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How To Cook Leeks

6 July 2016
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Kenzie Jensen
Kenzie Jensen

We may say that leek is the cousin of a usual onion we all know. The thing is that leek has a sweeter flavor. It’s more delicate and resembles something between garlic and bunch-onion. Leek is very tasty irrespective of the way it is cooked. However, it is often considered to be an exquisite dish for the reason that it is not used that often and it is harder to find. Leek contains lots of vitamins, minerals and antioxidants. This makes it a perfect addition to a healthy diet.

Ingredients:

  • leeks – 6 pieces;
  • yoghurt - 250 ml.;
  • 4 branches of cilantro;
  • 4 branches of tarragon;
  • balsamic vinegar – 1 teaspoon;
  • honey – 1 teaspoon;
  • mustard – 1 teaspoon;
  • salt (as much as you like);
  • pepper (as much as you like).

The Process Of Cooking

Take all the necessary ingredients.

Slit leeks. The length of pieces should be 10 cm. Then, wash them thoroughly and connect them using a kitchen string. This way leeks won’t lose its form.

You may use scalded and cut ribbons – like leeks instead of the kitchen string.

Boil water in a big stewpot, add salt. Put leeks inside it, bring it to a boil and boil leeks for 15-20 minutes. Cool down the ready leeks in the refrigerator. Then, take a napkin and wipe the leeks with it thoroughly. Put leeks on a dish.

Prepare beetroot salad sauce. You need to mix kitchen herbs that are cut in small pieces together with mustard, add natural yoghurt, salt and pepper. The mixture should be homogeneous. Cool the sauce down.

Put the leeks on a dish and sauce it with the sauce. You also sauce it with the mixture mad out of balsamic vinegar and honey. Put everything in the refrigerator. The leeks should soak with the sauce.

Enjoy your meal!

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